Pages

Welcome!

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, April 30, 2015

Vegetarian Flatbread Pizza with Baby Bello Mushrooms

Flatbread is a great vehicle
for making fast, easy, thin-crust pizza in your own kitchen. Baby portobello
mushrooms bring the “meat” to this pie, and a fruity base of tomato paste (not
sauce) adds extra richness to complement the fresh tomato slices.

Note: Baby portobellos are the “medium-sized” type of this
mushroom—smaller than fully matured ones and larger than button-sized criminis.
If you can’t find babies, substitute a larger amount of criminis or very thin
slices of one large portobello.

Baby Bello Mushrooms

Freshly grated Parmesan (or
Romano) cheese packs a lot of salty, cheesy flavor without smothering the pizza
when melted—and a small piece goes a long way when you shred it yourself.

Lay the flatbread on a baking
sheet lined with parchment paper. Brush with olive oil and spread with tomato
paste. Scatter garlic over the tomato paste and season with chile flakes and
salt. Scatter the tomato slices on top.

Top with mushrooms, bell
pepper, and onion and scatter cheese over all. Sprinkle with dried oregano.

Bake until the flatbread is
crispy around the edges and the cheese has melted, 12 minutes.

Base Layer

Tomato Layer

Mushroom Layer

Pepper and Onion Added

Ready to Bake

Baked Pizza

Transfer to a cutting board and cut into serving
pieces. Serve hot or at room temperature.

No comments:

Post a Comment

Search The Briny Lemon

About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.